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Butternut squash bannock pizza
Fridays were always pizza night in our home! Regardless what age your children are, pizza is a great meal at the end of a long week. It makes things fun, social, and well, everyone loves pizza. Once my kids became teens it was a strategy to ensure my teens would want to spend time with us and often would invite their friends. Pizza is interactive with everyone getting their hands dirty while pitching in and a sneaky way to get veggies into our kids. Often we made individual pizzas so everyone could make their own and if you have sliced veggies available they will put them on their pizzas because building your own is fun! It wasn’t until later in life that I came up with this butternut squash pizza.
YES, you read that right! This has become a top sell at my restaurant and all three of my adult children, including my husband love this one. I was determined to find a way to get people to enjoy squash, one of the Indigenous heritage “Three Sisters” (beans, corn, squash). It’s one of the most versatile, underused superfood in the world! There are many different kinds of squashes and I grow several varieties in my garden. They are a true Canadian vegetable and one of the easiest to plant and grow. I had to prove that this humble vegetable could be a star, and for this recipe I chose butternut squash. Bannock crust has a different, unique, yet soft texture and is a blank canvas for any kind of pizza!
Ingredients
- Homemade bannock dough (see recipe)
- Half a butternut squash peeled, cored, sliced thin pieces
- 1/2 teaspoon sea salt or kosher salt
- 1 teaspoon chili powder
- 2 tablespoons olive oil, avocado oil, vegetable oil, canola oil or grapeseed oil
- 1 teaspoon pine nuts (10-12 nuts)
- 1 cup shredded mozzarella and 1/2 cup shredded cheddar cheese
- 1/4 cup white sauce (see recipe)
- 2 green onions sliced thin for garnish
White sauce:
- 1/4 cup sour cream
- 2 tablespoons mayonaise
- 1 teaspoon chipotle paste (or 1 tablespoon finely minced from can of chili in adobo sauce)
- 1 tablespoon maple syrup
- 1 tablespoon fresh squeezed lime juice (or use 1 teaspoon lime juice from concentrate)
Bannock dough:
- 3 cups unbleached all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon sea salt or kosher salt
- 1-1/4 cup warm water
- 3 tablespoons or grapeseed oil or olive oil or vegetable oil
Directions
- Pre-heat oven to 400°F place squash on baking sheet. Add oil, chili powder, salt. Mix well and spread squash around into a single layer. Bake 12-16 minutes or until squash is cooked through and soft.
- PIZZA DOUGH- on lightly floured surface, roll out dough with rolling pin, place on sheet, pan prick all dough with a fork. Add white sauce to dough. Place squash all over dough, sprinkle pine nuts all over, add cheeses. Bake at 425°F for 15-17 minutes or until cheese is bubbly and crust is golden brown. TIP: add cooked bison sausage, cooked bacon or mushrooms for added toppings!
- Remove from heat, sprinkle with green onions and drizzle more of the white sauce on top.
White sauce:
- In a bowl mix all ingredients together until combined.
Bannock dough:
- In large bowl or on clean surface, combine flour, baking powder and sea salt. Make a well in the middle of flour and pour the warm water into the hole. Using a fork, spoon, or hands work the flour into the water. Gently mix the dough until combines, don’t over mix.
- On lightly floured surface, roll out dough with rolling pin, place on sheet pan prick all dough with a fork. Put on desired pizza toppings and bake at 400°F for 15-17 minutes or until bottom is golden brown.
